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Studiokitchen Last Week. (longish)


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Studiokitchen Last Week. (longish)

Albert Diaz | Mar 2, 2003 07:57 PM

This was a first time experience for all but two of us. I personally had read the "hype" on chowhound and went with pretty high expectations. If this was a poker game, my expectations were met and raised. A truly excellent meal.
Our first Course was a Cumin Scented lentil Soup with confit of squab, squab bolognese ravioli and pistachio oil, very delicious, I hate cumin and approached with caution but everything was so balanced. I could eat a whole plate of just the ravioli.

Second Course was Diver Scallop larded with foie gras on fuji apple and miso caramel with unagi and burdock tempura. Totally mind blowing, we were all very curious about this dish, he had this huge diver scallops and punched a hole right in the center with an apple corer and replaced the hole with foie gras. Pan roasted I think, completely outstanding but the star of the plate was the way it worked with that combination of caramel, apple juice and miso. I only come acoss new flavors about 3 times a year and this was definitely one of them

Third course was Arctic Char poached in olive oil with beef daube (sp ?) and swiss chard fondue.
Fish was perfectly orange medium rare, the sauce was like a braised short rib with the braising sauce and a hint of orange in it. The swiss chard fondue was like my moms creamed spinach but ten times better, everyone wanted the recipe for this and we were told it was basically raw swiss chard that was stirred into a thin bechamel sauce with fresh nutmeg, tallegio cheese and finely crumbled fresh brioche. Sooo good.

They now do a cheese course which in my opinion is the best cheese idea in the city, we had 4 cheeses that were all made into something so it was not just like eating cheese like you do in most restaurants.
First one was a mini "cheese blintz" made with a goat cheese and onion-fig marmalade and srved with a light truffle dressing.
second was a panna cotta of roquerfort blue with lemon honey and bee pollen. Was like eating blue cheese jello with honey. This was amazing with our Beerenauslese dessert wine.
Third was cheese called Fleur du monde with a pickled red grape and lemon oil.
last was Pecorino di Pienza on top of olive oil poached plum tomatoes with baby arugula and 100yr old balsamic vinegar.

Dessert was sick, the menu reads banana pain perdu with buttermilk sorbet and orange almond nougatine. shola was so easy going and did not hesitate to share his ideas with us, he said that he made a moist banana bread and after it cooled, he cut it up and used it to make bread pudding. he then pressed the bread pudding overnight after he cooked it and then.......... sliced it and used it to make french toast. This was criminally good, definitely the best thing I have ever eaten period, the buttermilk just cut it nicely.
He did say after he asked that Salt was his favorite restaurant and he had occasionally been inspired by his meals there to make some of his menus.

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